Easter marks the celebration of the greatest Christian feast, but also the joyful arrival of spring and the promise of new beginnings. In the rural areas surrounding Zagreb—where life remains closely connected to the land and traditions are carefully preserved—Easter represents a true treasury of living heritage. Wherever you choose to explore in the Zagreb countryside during this festive season, you will be welcomed with warmth, abundance and quiet authenticity.
Throughout Holy Week, numerous folk customs are still observed. On Palm Sunday, olive branches are traditionally brought to church for blessing. In villages around Zagreb, however, people once carried branches of cornelian cherry, willow or mistletoe instead, later placing them on their homes to protect against storms and misfortune. Holy Thursday marks the beginning of the Easter Triduum, when all fieldwork would cease. It was believed that eating fresh greens and salads on this day infused the body with the strength of spring, ensuring prosperity and financial well-being throughout the year. In many areas, water was thought to possess special healing and protective powers on Holy Thursday. According to folk belief, anyone who washed their face at the moment church bells fell silent would be blessed with beauty and protected from skin ailments.
Although the entire week is devoted to preparation, Holy Saturday represents the culmination of the Easter season. Households prepare festive dishes, and baskets filled with food are taken to church for blessing. In the evening, the faithful gather for the Easter Vigil, while in some communities a ceremonial bonfire known as vuzmica is lit.
On Easter Sunday, families come together for a celebratory lunch. The Easter bread—often braided and decorated with eggs—holds a place of honour on the table. Alongside the traditional soup, the feast typically includes ham, horseradish, spring onions and radishes, bean salad, and beloved desserts such as poppy seed roll, walnut roll and kuglof. Easter would be unthinkable without pisanice—hand-decorated eggs dyed using traditional natural ingredients such as onion skins, beetroot and nettles. They are often further embellished with wax techniques, fabric, beads, and delicate floral or leaf patterns, reflecting remarkable creativity and craftsmanship.
With quality local ingredients and a touch of enthusiasm, you too can prepare some of the traditional Easter dishes of Zagrebačka županija.
PINCA (Traditional Easter Sweet Bread)
Renowned pastry chef shares this version of the indispensable Easter sweet bread from Samobor. Petra Jelenić.
Ingredients (for two loaves)
Dough:
250 g plain flour (type 550)
250 g Manitoba flour
40 g fresh yeast
100 ml lukewarm milk
10 g salt
2 eggs
2 egg yolks
75 g sugar
50 g honey
Seeds of 1 vanilla pod
Finely grated zest of 2 lemons
Finely grated zest of 1 orange
1 tbsp rose water
1 tbsp rum
50 g butter (room temperature)
50 g lard (room temperature)
Glaze:
1 egg
Coarse sugar
All ingredients should be at room temperature. Dissolve the yeast in the milk, adding 2–3 tablespoons of flour and a teaspoon of sugar. Allow to activate. Combine with the remaining flour and all other ingredients, kneading until smooth and elastic. If the dough feels too firm, add a little more milk. Leave to rise in a warm place for about one hour, until doubled in size. Knead again and allow to rise once more. Divide into two portions, shape into round loaves and let rise for about 20 minutes. Brush with beaten egg, sprinkle with coarse sugar, and score three cuts on top. Bake at 160°C for approximately 30 minutes. If browning too quickly, cover loosely with foil. The bread is ready when a skewer inserted into the centre comes out clean.
WALNUT OR POPPY SEED ROLL (Orehnjača / Makovnjača)
Traditional dessert present at family celebrations and an essential part of the Easter table.
Ingredients
Dough:
1 kg flour
40 g yeast
150 g butter
1 egg
400 ml milk
Grated zest of ½ lemon
Pinch of salt
100 g sugar
2 egg yolks (for brushing)
Filling:
60 g raisins
100 ml rum
600 g ground poppy seeds or walnuts
600 ml milk
220 g sugar
Soak the raisins in rum. Dissolve yeast and sugar in warm milk, then let it foam for 20 minutes. Combine flour, yeast mixture, lemon zest, egg yolks, sugar, salt, melted butter and milk to form a smooth dough. Leave to rise for one hour. For the filling, bring milk and sugar to a boil, add raisins and ground poppy seeds or walnuts, and cook briefly until combined. Roll out the dough to about 1.5 cm thick, spread with the filling, roll up, and place in a baking tin. Allow to rise for another 20 minutes. Brush with egg yolk and bake at 175°C for about 50 minutes. Cool on a rack before slicing.
BREAD-WRAPPED HAM
Cooked ham—the queen of the Easter breakfast—is irresistible when baked in fragrant homemade bread.
Ingredients
Approx. 1.5 kg cooked ham
750 g flour for yeast dough
salt
200 ml milk
1 tablespoon of sugar
1 cube fresh yest
50 ml melted butter
Cool and dry the ham thoroughly. Combine flour and salt. Dissolve the yeast in warm milk with sugar, then add it to the flour. Incorporate melted butter and about 250 ml lukewarm water. Knead into a smooth dough and allow to double in size. Roll out into a rectangle large enough to wrap the ham completely. Seal well and leave to rise again for 30 minutes. Bake, covered, at 220°C for 40–50 minutes, then uncover and bake at 200°C for an additional 15–20 minutes, until golden brown. Cool before serving.
HOMEMADE HORSERADISH SAUCE
The perfect accompaniment to Easter ham—simple, fresh and far superior to store-bought versions.
Ingredients
1 fresh horseradish root
100–200 ml sour cream
salt and pepper
Apple cider vinegar or lemon juice
Finely grate the peeled horseradish and mix with sour cream to the desired consistency—season with salt, pepper and a teaspoon or two of vinegar or lemon juice. Chill well before serving alongside ham and other Easter specialities.
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